Costco Slow Cooker Hawaiian Meatballs Recipe

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:

32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar

2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Quinoa

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks.  Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.

When ready to use dump the bag contents into a slow cooker and cook on low for  3-4 hours or until heated through.
Serve over quinoa or rice.

CAULIFLOWER CHOWDER

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield6 servings

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

INGREDIENTS

• 4 slices bacon, diced
• 2 tablespoons unsalted butter 
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Make Garlic Cheese and Sausage Pinwheels

 

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
• Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Yield4 servings

Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

INGREDIENTS

• 3 tablespoons olive oil, divided 
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces baby red potatoes, halved
• 4 boneless, skinless chicken breasts
• 24 ounces broccoli florets*
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
• Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
• Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
• Serve immediately, garnished with parsley, if desired.

NOTES

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

THAI PINEAPPLE PEANUT CHICKEN SATAY

 

PREP TIME

20 mins

COOK TIME

10 mins

TOTAL TIME

30 mins

 

Author: Jen@CarlsbadCravings.com

Serves: 6

INGREDIENTS

• 2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces
• 1 fresh pineapple, chopped into 1” pieces
• 3 tablespoons olive oil
• 1/3 cup coconut milk (lite is fine)
• 1/4 teaspoon cornstarch
• 1/3 cup crunchy peanut butter
• 
  Thai Peanut Pineapple Marinade/Sauce
• 1/3 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1-2 teaspoons sriracha/Asian hot red chili sauce
• 1 teaspoon dry basil
• 1 teaspoon ground garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 
  Garnish (optional)
• Freshly squeezed lime juice
• Crushed peanuts
• Green onions

INSTRUCTIONS

1. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better).
2. TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)
3. When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
4. Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.
5. TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.
6. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste.
7. Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice.
8. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.*
9. Best served with rice.

NOTES

*The need or amount of salt greatly varies between peanut butters, so salt to taste.
**Total time does not include marinating chicken.

Slow Cooker Sausage, Spinach and White Bean Soup

Prep Time10 minutes

Cook Time8 hours, 5 minutes

Total Time8 hours, 15 minutes

Yield8 servings

INGREDIENTS

• 
  
• 1 tablespoon olive oil 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
• Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
• Serve immediately.

Spaghetti & Meatballs

PREP TIME:

25 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

• Meatballs:
• 3/4 pounds Ground Beef
• 3/4 pounds Ground Pork
• 3 cloves Garlic, Minced
• 3/4 cups Fine Bread Crumbs
• 2 whole Eggs
• 3/4 cups Freshly Grated Parmesan
• 1/4 cup Flat-leaf Parsley, Minced
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• 1/2 cup Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes (I do another crushed)
• 1 whole (28 Oz. Size) Crushed Tomatoes
• 1/2 cup White Or Red Wine (optional)
• 1/4 teaspoon Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• 1/4 cup Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

INSTRUCTIONS

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside. 

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes. 

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer. 

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.